Jerkey & Sausage Lab Quiz

Question 1

with the grain

Answer 1

• slice meat parallel with direction of existing muscle fibers
• helps meat stay together
• more solid/ tougher

Question 2

against the grain

Answer 2

• slice meat in opposite direction of muscle fibers

- more crumbly jerkey/ easier to chew/ tender

Question 3

vacuum tumbling

Answer 3

• pulls non-meat ingredients into meat
• uniform distribution of non-meat ingredients throughout each piece of meat
• increases water holding capacity (bc increase of protein binding sites)

Question 4

basic components of processed meats

Answer 4

• raw materials (meat)
• non-meat ingredients
• physical alteration

Question 5

4 types of casing

Answer 5

• natural
• collagen
• cellulose
• plastic

Question 6

what type of casing does cal poly use

Answer 6

• natural

- animal GI tracts, intestines